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Friday, August 2, 2013

I have to say that I have an appetite for savory muffins as
much as I do sweet ones. They make a great snack during the day or as a
component to a light summer meal. And with local farmers’ markets in full
swing, there is plenty of cheap vegetables and herbs ready to be stirred into
muffin batter.

These muffins make use of eggplant which adds a lot of body
and moisture to the batter without many calories at all. The dill is what
provides the flavor punch. This is a muffin that just screams for a light
spread of butter.

If you enjoy savory muffins and have some eggplant on hand
that needs to be used try whipping up a batch of these.

In a separate bowl, combine eggs, buttermilk and butter. Stir in onion,
eggplant and lemon zest. Add wet ingredients to dry ingredients and stir gently
just until everything is moist.

Divide batter among 12 greased or paper lined standard sized muffin
cups. Bake for 20 minutes or until a toothpick inserted into the center of a
muffin comes out mostly clean. Let cool several minutes before unmolding.